As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Tag: butternut squash
There’s nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite. It is slightly sweet, earthy and pretty spicy.
Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I’ve added roasted butternut squash to the sweet cornmeal and paired it saucy, tangy pulled pork. For leftovers, take a look at our pretty polenta cakes topped with a roasted veggie spread.
So if you love enchiladas, but aren’t crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for Cheesy Enchilada Casserole. The main recipe uses chicken but I’ve also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.
Velvety roasted butternut squash soup seasoned with brown butter, with a piece of black sticky gingerbread floating on top.
I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.
Gooey, cheesy, warm, and indulgent. The inspiration for this twist on the classic mac n’ cheese comes from the haunting memory of Tortelli di Zucca from Mantua (handmade ravioli stuffed with a velvety smooth puree of pumpkin, crushed almondy Amaretti cookies, and a hint of spices).
Sorry, greenies, there’s nothing edible to be done with last night’s scorched jack o’ lantern. But you’re not missing much: the real secret about any pumpkin, even the sweet little ones, is that they’re just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite.
My brother planted way too much butternut squash this year. He has so much butternut squash that he doesn’t know what to do with all of it. He has so much butternut squash that he laid down the law that it must play a starring role in our annual over-the-top, overly decadent, planned-for-months-in-advance, Christmas feast.
So, being the loving and caring sister that I am, I’ve been on a quest for lip-smacking, mouth-watering, not-your-run-of-the-mill recipes that contain butternut squash. Beyond the obvious (yet delicious) array of butternut squash soups and pureed or roasted butternut side dishes, I’ve discovered butternut gnocchi, a world of curries containing the squash (particularly Thai red beef curry or green pork curry, and an amazing Indian curry with chickpeas), roasted squash salads both warm and cold, and an array of pasta dishes. One of my favorite pasta discoveries was a lasagna recipe by Jamie Oliver, which in turn, inspired this recipe.